Sunday’s Wine Recipe: Eddie Makes Chicken with Mushroom Sauce

Boned chicken breast (one per member)
Onions (3 for ten members)
Mushroom (1 1/2 lbs.)
White wine (1 cup)
Butter (1/4 cup)
Sour cream (2 cups for every 10 breasts)

Pound chicken flat. Sauté breasts in butter and set aside, keeping warm. Sauté vegetables with wine until tender. Blend in sour cream, add chicken. Serve with rice or noodles.

All recipes serve small to large fire stations/households. Countless calories, fat and carbohydrates. Good for energy needed to fight fires and/or reclining in front of the TV after playing cards for who does the dishes.

Ed’s Wines:
“The theory is to cook with the same wine that you’re drinking but I never do. Don’t spend more than $15 on a wine you plan on just cooking with.” I don’t usually argue with the cook but my husband is known from time to time to toss his own coveted wine, from his glass, into a dish just to keep the guests entertained. Red Wine – use White Zinfandel as Marsala Wine can be too sweet for Chicken. White Wine – Fume Blanc which is a little lighter than a chardonnay for Clam and Shrimp meals.